A fabulous tart that doesn’t involve pastry! Use the drier fleshed, red skinned kumara in the base as other varieties are too moist.
Serves: 4–6
INGREDIENTS
Vegetable base
2 cups chopped cauliflower, about the size of a pea
350 grams kumara, peeled
2 spring onions, finely chopped
1 cup grated mozzarella cheese
¼ cup chopped flat-leaf parsley
2 eggs, beaten
2 cloves crushed garlic
sea salt and freshly ground pepper
Asparagus
olive oil
16 medium asparagus spears, tough ends snapped off
Parmesan
baby salad leaves for garnish
METHOD
Preheat the oven to 170˚C.
Add the cauliflower to a saucepan of boiling salted water and when it returns to the boil, cook for 1 minute. Drain and refresh in cold water then drain well again. Place on kitchen towels and press gently to remove as much moisture as possible.
Grate the kumara on the coarse side of a box grater.
Place all the ingredients in a large bowl and season generously. Toss together until everything is well coated with egg.
Place on a lined baking tray and form into a 30 cm x 25 cm rectangle.
Bake for 20 minutes until firm and golden, turning the tray for even browning.
While the base is cooking, heat a little olive oil in a sauté pan and cook the asparagus for 2 minutes each side until crisp tender. Drain on kitchen towels.
To assemble: Place the asparagus over the base and top with grated Parmesan and salad leaves.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!